Easy

Thinly sliced tomatoes with cashew cream and anchovies

Name: Thinly sliced tomatoes with cashew cream and anchovies
Prep time: 505 min
Total time: 505 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Tomato; 30 g Anchovies (drained); 30 g Pickled green chillies; 40 g Lettuce; 30 g Parmesan cheese; 50 g Extra virgin olive oil; 20 ml Balsamic vinegar; 10 g Dijon Mustard; 160 g Cashews (dry weight; soak 8 hours in fridge); 30 ml Lemon juice; 120 ml Water; 20 ml Apple cider vinegar; 3 g Parsley; 1 g Salt

Total time505 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Fresh tomatoes over cashew cream with lettuce and an anchovy and pickled chilli dressing.

505 minprep

4servings

1.693 kcalwhole recipe

423 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 505 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Salad More than 2 hours Home-style

Gluten-free and 6 more Indicative dietary requirements

View full classification 22 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeEgg-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

No-cook

Appliances

BlenderKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Tomato 700 g
Anchovies drained 30 g
Pickled green chillies 30 g
Lettuce 40 g
Parmesan cheese 30 g
Extra virgin olive oil 50 g
Balsamic vinegar 20 ml
Dijon Mustard 10 g
Cashews dry weight; soak 8 hours in fridge 160 g
Lemon juice 30 ml
Water 120 ml
Apple cider vinegar 20 ml
Parsley 3 g
Salt 1 g

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Let’s get cooking

Method

Drain and rinse the soaked cashews. Blend with lemon juice, water, apple cider vinegar and salt until smooth. Keep covered and chilled.
Chop the anchovies and deseeded pickled chillies. Whisk with mustard, balsamic vinegar and oil to make the dressing. Wash and dry the lettuce and tomatoes.
Thinly slice the tomatoes with a sharp knife. Spread the cream over four plates, arrange the tomatoes and lettuce, dress and finish with Parmesan shavings and parsley. Serve immediately.

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